Slice eggplants diagonally with thickness of around 3cm. Chop capsicum into big pieces. Brush in olive oil and lightly fry until they begin to brown. Remove and set aside.

Place sliced leek into pan with more olive oil, chilli, garlic, ginger and parsley stems, cooking for one minute. Throw the eggplants back in with just enough water to cover it up. Add the dashi stock, your sesame oil and tamari to the pan. Simmer for around 10 minutes, or until your eggplants are lovely and soft.

Slide the tofu in gently and turn it over through the mix. It will fall apart easily so make sure you're turning it very carefully.

Place it into bowls on top of your cooked brown rice and garnish with spring onions.

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